Breadcrumbs cake crusts. Cracker cake - step by step recipe. Chocolate dessert with basil

Apple pie (with almond biscuit)

For filling:

5 medium apples (sour or semi-sour varieties), peeled.
40 g cl oil
3/4 st. dark brown sugar

Dough:
4 eggs
1/2 cup (100 g) sugar
200 g floured almonds
50 g grated dark chocolate
2 tbsp crackers or crushed ho cookies
1/2 teaspoon baking powder.

Form 20 * 30 (lay with baking paper) or round -26 cm (it is advisable to use a non-detachable form. Be sure to lay with baking paper.
Oven 185 gr
baking time-40-45 min.

1. Melt the butter in a frying pan and melt the sugar a little.
2. Spread the sugar-butter mixture on the bottom of the mold.
3. Cut the apples in half, clean out the middle. Cut each half into 5-6 slices.
4. Arrange apples on sugar.
5. In a mixer, beat eggs with sugar for 5 minutes. at high speed
6. Reduce the speed of the mixer, add all other products. Mix for 2 minutes.
7. Pour the dough over the apple and smooth it out. Put it to bake.
Cover the top with foil after 1/2 hour.
8. Remove the cake from the oven. Cool for 5 minutes. And then turn it over ... (Well, turn it over somewhere ... Wherever you think it is necessary to go there and turn it over ... Just do not confuse the dish and the trash can ... :))) then littering is a necessary thing .... but not for our pie :)))

Additions:

If you don't have brown sugar... Don't despair... So you understand... there will be no caramel apples... but it will still be delicious. But in this case, take 1 + 1/4 st. sugar., and make the apple layer more ... Just brush well with oil, sprinkle with one tablespoon of cinnamon and 2 tablespoons of sugar (regular) and lay out the apples.
By the way, cinnamon will be a good addition for the original apple layer recipe.

And for those who have brown ... and sweet apples ... the amount of sugar in the apple layer should be reduced to 1/2 cup.

Yes, yes ... Such pies are recommended to be served warm with ice cream ... But believe me ... and cold ... it is very tasty.
By the way, the cake flips easily and without problems. I put the paper only on the bottom, but you can, probably, on the whole form ... baked in a ceramic form ...

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simple jelly cake

We will need:

1. A pack of jelly
2. Eggs - 3pcs
3. Flour - 2 tablespoons
4. 1 tsp slaked with vinegar (I took 1 tsp baking powder for dough)
5. sour cream - 200g
6. vanilla sugar and regular sugar
7. chocolate and coconut flakes for decoration

First we need to grind the briquette into crumbs. For me, it fell apart almost immediately. If you come across a "strong" specimen, try grating it. And it’s even easier to take loose jelly.

Add eggs, slaked soda, flour and mix. It turns out a liquid dough.

Grease the form with oil or sprinkle with breadcrumbs, because. The dough doesn't come out very well. And from this amount of dough, I got 2 cakes (I have a 26cm shape). If you have a shape of a smaller diameter, then you will get 3 cakes. Pour the dough literally to the very bottom and bake for 5-8 minutes at a temperature of 180C. The cakes bake very quickly.

While the cakes are cooling, let's make the cream. Beat sour cream with vanilla sugar, plus add regular sugar (or powdered sugar) to taste. This will be our cream

Lubricate the cakes with sour cream

We decorate the cake as you wish. For me it was just grated chocolate and coconut flakes. Let the cake rest for a couple of hours. And enjoy! The taste is very mild!

bean cake
Dough:
dry beans 1 tbsp
eggs 5 pcs
1 tbsp sugar
1 tbsp ground crackers,
1.5 tsp baking powder
Glass 240 ml
Cream:
200g room tamper oil drain
1 b boiled condensed milk.
Soak the beans overnight, boil the next day until tender, cool, mince. Divide the eggs into whites and yolks. Beat the yolks with sugar, add crackers, baking powder and beans. Whip the whites into a strong foam. Combine with dough, gently stirring with a spoon. Cover the form d = 20 cm with parchment, grease with oil, lay out the dough. Bake for about 50 minutes (check with a toothpick) at 180*. Beat butter with condensed milk. Cut the cooled cake into 2-3 cakes, soak with syrup or sweet water (not much), grease with cream. Decorate as desired.

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Biscuit dough cake recipes - Simple recipes Ovkuse.ru
Cake "Dream"
4 eggs, 120 g fine sugar, 120 g flour, 30 g butter.
Beat eggs with sugar with a whisk until a thick foamy mass is formed, gradually adding flour and melted, but not hot, butter. Pour the dough into an oiled and floured low form and bake in a hot oven for about half an hour. Remove the finished biscuit from the mold and lay on a flat dish.
Syrup for impregnation: mix 100 g of sugar and 100 g of water and boil the syrup until it thickens slightly. Pour 50 g of cognac into the finished syrup and cool.
For cream: 500 g of custard, 250 g of chocolate, 150 g of butter, 50 g of fine sugar, 1 glass of milk, 2 egg yolks, 1 teaspoon of flour or starch, vanilla to taste.
Pour 5 teaspoons of water into a bowl, put chocolate and melt it in a water bath, stirring occasionally. Remove from heat, put butter, mix until smooth, add separately prepared custard, stir everything again and cool well so that the mass begins to set.
Carefully remove the top crust of the biscuit, trim the sides evenly. Wrap the biscuit tightly with 2-3 layers of foil from the sides so that 8-10 cm high sides form above it and soak it with the prepared cooled syrup. Top with cream and refrigerate. You can decorate the surface of the cake with grated chocolate, nuts and sprinkle with powdered sugar.

Cake "Bear"
1 glass of sour cream, 1 glass of sugar, 1 teaspoon of soda, 1 cm. a spoonful of vinegar, 3 cups of flour, 0.5 teaspoon of salt.
Knead the dough from all the components, divide into 2 equal parts. In one half add 1.5 tbsp. tablespoons of cocoa and mix. Then divide each of the two parts into 3 more and roll into thin cakes. Bake on a clean, dry sheet of 6 identical cakes - 3 light and 3 dark.
For cream: 1.5 tbsp. spoons of sour cream, beat with 1 cup of sugar.
Fold the cake, alternating the cakes in color. On the top - quite a bit of cream, pour fondant on top.
Fudge: 3 tbsp. spoons of sugar, 1 tbsp. a spoonful of milk, 50 g butter, 2 tbsp. Grind tablespoons of cocoa and heat until the sugar is completely dissolved.
The cake needs to be prepared a day in advance and kept in the cold.

Cake "Moment"
4 eggs, 150 g sugar, 75 g potato starch, juice of 1/2 lemon.
Thoroughly grind the yolks with sugar, add the starch, mix and carefully introduce the egg whites beaten into a thick foam. Pour the batter into a greased deep pan or mold and bake in a moderately hot oven until done.
For fruit cream:
Bake sweet apples in the oven, rub them through a sieve and mix with toasted chopped nuts. If the applesauce is watery, you can thicken it with ground butter crumbs.
Cover the cooled cake with a thick layer of fruit cream (you can first slightly soak it with sugar syrup) and decorate with whipped sour cream and nuts.

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Ingredients for Potato Mushroom Cake
Potato - 1 kg
Mushrooms - 300 g
Grated cheese - 100 g
Egg - 4 pcs
Greenery
Breadcrumbs
Recipe "Potato-mushroom cake"
Boil potatoes, cool, mash. If wet, dry in the oven, use flour to shape and cut into three parts ... two parts will serve as layers ... the third for decoration

Mushrooms (I took frozen porcini) boiled, fried with onions and garlic. Scrolled through a meat grinder, mixed with grated cheese and herbs.

She covered the baking sheet with paper, smeared it with a little vegetable oil, blinded the first layer of potatoes, then the second layer - minced mushrooms, the third - potatoes again, blinded the edges well.

We put part of the potato mass in a cornet and squeeze it in the form of curls onto our cake, decorating it. Coat our cake with a brush with an egg, sprinkle with breadcrumbs, then again with a brush, brush with vegetable oil.

In the oven at the highest (250C) temperature for 15-20 minutes, depending on the size and thickness.
Bon Appetit!

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Cherry cake "Caprice" Product composition: 300g. flour Packaging butter 150gr. sugar 200 gr. chocolate 7 eggs 100g. starch 100 gr. breadcrumbs 10g. vanilla sugar 1 tsp. spoon of slaked soda For cream: 500g. fresh cherries 500 ml. sour cream 200 gr. sugar Preparation: Melt the chocolate in a water bath. Mix butter with vanilla and sugar. Separate the yolks from the proteins, add the yolks to the oil mass and stir it well. Then add melted chocolate, breadcrumbs and starch, mix gently. Add flour, beaten egg whites and baking powder, mix well. We divide the mass into 2 parts and bake two cakes in a greased baking dish (we bake for about 20-30 minutes each). Cut each cake lengthwise horizontally. We mix sour cream with sugar for our cream, remove the seeds from the cherry. Lubricate the bottom layer with cream, cover with a second cake. Lubricate the second layer with cream, put all the cherries on it, level it and cover with the third cake, etc. We decorate the cake to taste and send it to the refrigerator for several hours so that it is soaked. Ready! An excellent cake that will surely delight your favorite sweet tooth. Very delicate and fresh taste you will definitely like it!

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Almond cake with currant

Ingredients:

For test:

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Almond cake with currant

Ingredients:
700 gr of blackcurrant; 150 gr of granulated sugar; 2 tsp vanilla sugar; 150 ml cream (35% fat); 50 gr of Nutella chocolate paste; 20 gr gelatin.
For test:
100 gr ground almonds; 4 eggs; 100 gr low-fat cottage cheese; 3 tbsp Sahara; grated zest of 1 lemon; 1 tbsp Roma; 50 gr breadcrumbs; 1 pinch of cinnamon; salt.

We take a small amount of cold water, soak gelatin in it and leave for 20 minutes. Separate the yolks from the proteins and grind them in a bowl with sugar. Then add almonds, rum, cottage cheese, lemon zest and cinnamon. We mix everything thoroughly.

Pour the breadcrumbs into this bowl. Beat egg whites with a pinch of salt until fluffy and gently fold into the batter.

Preheat the oven to 180°C. We take a detachable form (24 cm in diameter) and grease with oil. We cover the bottom of the form with parchment. We spread the dough into it and level the surface. We bake for 25-30 minutes. The resulting cake is taken out of the mold and allowed to cool.

We put the currants in a saucepan and cover with sugar and put on low heat. Heat for 5 minutes with continuous stirring. Dissolve gelatin in hot berry mass. Now remove from heat and let cool.

Melt Nutela in a water bath and grease the cake with it.

We put the cake back into a detachable form and put the currants on top. We remove the cake for 2-3 hours in the refrigerator.

Before serving the cake to the table, whip the cream with vanilla sugar into a thick foam and decorate our cake on top.

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Cake "Prague" (from a 1989 confectionery book with a few additions)
For a mold with a diameter of 20 cm (3 cakes, high cake)
Or on a form 24-26cm (low 2 cakes)
glass 250ml (measure)

Test preparation:
mix
2 eggs
1 cup sour cream
1 cup granulated sugar (I add a little less than a cup)
1 sachet of vanilla sugar (or vanillin, about 0.5 tsp)
0.5 cans of condensed milk
1 teaspoon baking soda quenched with vinegar or lemon juice (I add 1 tsp baking powder)
2 tsp cocoa (not sweet)
about 1.5 cups flour (sift the flour to make a thick but pourable dough).
Grease a baking dish (I have a detachable one) lightly with butter, sprinkle with breadcrumbs, pour the resulting dough into it and put in the oven at 180 degrees, until cooked (readiness to check with a wooden stick or a toothpick).

Cream:
mix
0.5 cans of condensed milk
2 tsp cocoa,
200g softened butter
For a cake with a diameter of 20 cm, I make a double norm of cream, but whoever loves it, I like that there is more cream).
Cool the finished cake, cut in height into 2 or 3 (depending on the diameter) parts and grease the cakes and sides of the cake with cream. (Do not grease the top of the cake).
Glaze:
4 tbsp granulated sugar, 1 tbsp. l. cocoa, 1 tbsp. l. milk, 1st.l.yu sour cream and 50 grams of butter mix in a small bowl or in a saucepan, stirring, bring to a boil, cool slightly.
Pour icing over the cake.
(If desired, the top of the cake can be smeared with apricot jam, and then pour over the icing, I do not add)
You can decorate as you wish. I just like frosting.
Place in the fridge to firm up the cake, preferably overnight.
Let the cake rest at room temperature for 15 minutes before serving.
Bon Appetit)

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Christmas poppy cake (Tort makowy)
Another wonderful Polish holiday recipe. Poppy cake with apples, nuts and raisins. It is so rich in taste that no cream is required for it.

1 cake with a diameter of 28 cm
750 grams of milk
450 grams of poppy
5 eggs
100 grams butter, room temperature
400 ml sunflower oil
500 grams of flour
30 grams walnuts, chopped
30 grams almonds, chopped
3 apples, peeled, coarsely grated
100 grams of raisins
2 tbsp crackers
1 tsp almond extract or a few drops of almond essence
2 tsp baking powder (baking powder)
2 tbsp honey
2 tbsp crushed orange peel
300 grams of sugar
Besides:
200 grams of dark chocolate
50 grams butter, room temperature
Butter and flour for greasing molds
1) Pour poppy seeds with milk and bring to a boil over low heat. Remove from heat, let cool completely and strain.
2) Preheat the oven to 180 ᵒС. Separate the yolks from the whites. Beat egg whites to strong peaks.
3) Beat butter and vegetable oil until smooth with yolks, honey and sugar. Add honey, apples, flour and remaining ingredients. Mix well. Enter whipped proteins.
4) Grease a baking dish with butter and sprinkle with flour. Shake off excess flour and pour poppy seeds into the mold.
5) Place the cake in the preheated oven and bake until done, 50-60 minutes. A toothpick inserted in the center of the cake should come out dry. The surface of the cake will crack, but that's the way it should be.
6) Take out the cake and let it cool a little in the form. Run a knife along the sides of the mold, carefully separating the cake and remove it from the mold and allow to cool completely.
7) Melt the chocolate in a water bath. Add oil and stir with a whisk until smooth. Drizzle the cooled cake generously with chocolate. Decorate to taste.

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Secrets of good baking

5. Do not slam the oven door - the cake may settle.

11. Sponge cake will not dry out if you put half a fresh apple in the box with it.

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How to make good dough?
1. When baking a fruit pie, sprinkle the dough with white breadcrumbs, only then put fruit on it. Crackers will absorb excess moisture.
2. If you decide to bake a pie with berries, do not put sugar in the filling, it is better to make the dough sweeter, and sprinkle the finished pie with powdered sugar on top.
3. If the jam for pies turned out to be watery, boil it down or add 2-3 tablespoons of crushed crackers or corn flakes - it will turn out very tasty.
4. Do not put the cake in the oven immediately, let it stand for 15-20 minutes. The cake will rise and become fluffier.

6. To find out if the biscuit or cake is ready, press it with your finger or a spoon. If the dough is elastic and rises when pressed, then it is ready.
7. A freshly baked cake should not be taken out of the mold immediately. Let him breathe a little and cool down. But do not leave it on the baking sheet for a long time, from this it will become wet and smell of iron.
8. To keep the cake fluffy and soft after cooking, cover it with a thick cloth.
9. It is better not to cut a hot cake. But if you really need to, then hold the knife in hot water, and then quickly wipe dry and cut.
10. If the cake doesn't come off the pan, put it in cold water for a few seconds or hold it over steam.

12. Colored icing for the cake can be prepared simply by yourself. Add various juices to it: beets - for red color. orange for yellow, spinach for green.
13. Before pouring the icing on the cake, sprinkle it with potato flour. This will keep the frosting from spreading.
14. Put the finished cake on a cold towel without removing it from the mold, and it will easily come out of the mold. Do not take out the cake in the cold - it can settle.

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Crib:

1. When baking a fruit pie, sprinkle the dough with white breadcrumbs, only then put fruit on it. Crackers will absorb excess moisture.
2. If you decide to bake a pie with berries, do not put sugar in the filling, it is better to make the dough sweeter, and sprinkle the finished pie with powdered sugar on top.
3. If the jam for pies turned out to be watery, boil it down or add 2-3 tablespoons of crushed crackers or corn flakes - it will turn out very tasty.
4. Do not put the cake in the oven immediately, let it stand for 15-20 minutes. The cake will rise and become fluffier.
5. Do not slam the oven door - the cake may settle.
6. To find out if the biscuit or cake is ready, press it with your finger or a spoon. If the dough is elastic and rises when pressed, then it is ready.
7. A freshly baked cake should not be taken out of the mold immediately. Let him breathe a little and cool down. But do not leave it on the baking sheet for a long time, from this it will become wet and smell of iron.
8. To keep the cake fluffy and soft after cooking, cover it with a thick cloth.
9. It is better not to cut a hot cake. But if you really need to, then hold the knife in hot water, and then quickly wipe dry and cut.
10. If the cake doesn't come off the pan, put it in cold water for a few seconds or hold it over steam.
11. A biscuit cake will not dry out if you put half a fresh apple in the box along with the rot.
12. Colored icing for the cake can be prepared simply by yourself. Add various juices to it: beets - for red color. orange for yellow, spinach for green.
13. Before pouring the icing on the cake, sprinkle it with potato flour. This will keep the frosting from spreading.
14. Put the finished cake on a cold towel without removing it from the mold, and it will easily come out of the mold. Do not take out the cake in the cold - it can settle.

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4. Put the resulting homogeneous thick mass into a mold moistened with water and refrigerate.

http://s56.radikal.ru/i154/1103/4c/849414509043.jpg

For the dough: a bag of breadcrumbs, 50 g ()

Creamy blueberry cake (Kaesesahne mit Heidelbeerguss)
For the dough: a bag of breadcrumbs, 50 g butter, 40 g sugar.

For cream: 6 egg yolks, 300 g sugar, grated zest of one lemon, 375 ml milk, 12 bags of gelatin, 750 g low-fat cottage cheese, 750 g whipped cream.

For decoration: 2 cups of blueberries, 2 bags of gelatin.

Cooking dough. We fry crackers. We heat up the oil. Mix crackers with butter and sugar, spread in a mold with a diameter of 28 cm and lightly tamp.

Cooking cream. Soak gelatin (according to instructions). Mix the yolks with sugar, zest and milk, put on fire and bring to a boil. We introduce the soaked gelatin and let the mixture cool until it begins to thicken. In a slightly thickened mixture, we introduce cottage cheese and whipped cream.

We spread the resulting cream on the baked cake and put the cake in the refrigerator - at least 3 hours (until the cream hardens).

Preparing decoration. We squeeze the blueberries and collect the juice. We spread the squeezed blueberries on a chilled cake, and from the blueberry juice, according to the instructions on the package, we make jelly. Let it cool slightly and pour over the cake. We put the finished cake in the cold.

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Bean cake.

Very tasty cake, the beans are not felt at all.

Dough:
dry beans 1 tbsp
eggs 5 pcs
1 tbsp sugar
1 tbsp ground crackers,
1.5 tsp baking powder
Glass 240 ml

Cream:
200g plums. room oils temp.
1 b boiled condensed milk.

Soak the beans overnight, boil the next day until tender, cool, mince. Divide the eggs into whites and yolks. Beat the yolks with sugar, add crackers, baking powder and beans. Whip the whites into a strong foam. Combine with dough, gently stirring with a spoon. Cover the form d = 20 cm with parchment, grease with oil, lay out the dough. Bake for about 50 minutes (check with a toothpick) at 180*. Beat butter with condensed milk. Cut the cooled cake into 2-3 cakes, soak with syrup or sweet water (not much), grease with cream. Decorate as desired. Good appetite!

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Cake Pancho. Ingredients:
2/5 cup sugar
3 eggs
350 g sour cream 15% fat
1 cup white crackers (heaping)
0.5 teaspoon soda
2 tablespoons cocoa
cream:
400 ml sour cream 15% fat 2 tbsp. Sahara
a handful of prunes
handful of chopped walnuts
2 detachable forms with a diameter of 20 cm
for decoration:
wafers in chocolate - 1 piece
rich crackers - 2-3 pieces
Cake "Pancho" - aka "Curly Pinscher".
A quick cake from the category of sour cream. Preparing is very simple and becomes even tastier on the 2nd or even 3rd day.
Step by step cooking
Wash prunes and steam with boiling water.
Grease springform pans with butter and sprinkle with breadcrumbs.
Preheat oven to 200C.
Beat eggs with sugar.
Gently, in small portions, add sour cream and breadcrumbs mixed with soda into the beaten eggs.
Put a third of the dough in the 1st form.
Add cocoa to the remaining dough, mix and pour the dark dough into the 2nd form.
Place the filled forms in the oven immediately.
Bake cakes for "Pancho" for 15 minutes at 200C, then turn off the oven, leave the cakes in the oven for another 5 minutes.
Cut prunes.
Mix sour cream (for cream) with sugar.
Remove the cooled cakes from the molds.
Cut the dark crust into cubes.
Lubricate the light cake with sour cream, put a layer of chopped "cubes" of dark dough on top, on them - a layer of prunes and nuts.
Pour everything with a part of sour cream.
From above, carefully lay out the remaining "cubes" of dark dough (they need to form a "slide" of them), pour everything with sour cream.
Pancho cake can be decorated as desired:
chocolate icing, grated chocolate, waffle or cookie crumbs, etc.
This time, to decorate the top of the cake, I used waffle crumbs (grate waffles).

http://4vkusa.forblabla.com/blog/45869514671/Kaloriynaya-bomba)!-Slivovyiy-tort-iz-suharey?from=mail&l=bnq_bn&bp_id_click=43046461956&bpid=43046461956

Calorie Bomb! Plum breadcrumbs cake
Calorie Bomb! Plum breadcrumbs cake

ATTENTION! CALORIE BOMB! FOR LOSSING WEIGHT, PLEASE DO NOT WORRY)))))))

Approximate proportions: crackers - 350 g, fat sour cream - 500 g, sugar - half a glass, 5 eggs, butter or vegetable oil. margarine - 150 g, plums - 1 kg, crushed almonds or nuts - half a glass-glass, thinly sliced almonds - half a glass, apricot jam - half a glass, lemon zest and cinnamon (optional)

Cut plums into quarters. Pour crackers into a plastic bag and crush with a rolling pin into large pieces (not crumbs!).
Melt butter (margarine), mix with eggs, sour cream, sugar, add a pinch of salt, cinnamon, zest, beat everything. Add crushed crackers, stir. Put half of this mass into a mold, sprinkle with half of the crushed nuts, put half of the plums in a circle. Repeat in the same sequence - "dough", nuts, plums. Bake for 1 hour at 180 g. Fry planed almonds without oil with constant stirring until light brown. Melt the jam until liquid. Pour the finished cake evenly with jam and sprinkle with roasted almonds. Cool down. Serve with whipped cream.

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Festive New Year's days - it's time to practice cooking light creamy and fruity desserts: after all, there will be plenty of hearty and sweet on the table anyway! We have specially selected 5 spectacular and easy-to-cook recipes from the book of the best Russian confectioner Alexander Seleznev. And you don’t have to bake anything - except for clafoutis ...

Norman Bavaroise

Ingredients

4 apples
140 ml cream (33%)
100 g Philadelphia cream cheese
80 g condensed milk
5 g gelatin
30 g butter
2 tbsp. l. Sahara
2 tbsp. l. melted apricot jam
50 ml apple juice
a pinch of cinnamon
50 g roasted almond flakes

Cooking method

Peel the apples.
Cut two apples into cubes, sprinkle with one tablespoon of sugar, pour a small amount of water and boil on the stove until soft.
Cool and sprinkle with cinnamon.
Then chop the apples into puree and transfer to the bottom of the bowls.
Soak the gelatin in a small amount of water until it swells. Then melt.
Mix cream cheese with condensed milk. Beat the cream separately until a stable mass forms.
Then add gelatin, apple juice and whipped cream to the cheese.
Pour the mixture into bowls and place in the refrigerator to set.
Cut the remaining two apples into slices and fry in butter, gradually adding one tablespoon of sugar.
Decorate the frozen cream with apples. Before serving, pour over the jam, sprinkle with roasted almond petals.

Chocolate dessert with basil

Ingredients

Basil Cream:

150 ml milk
100 g whipped cream
1 egg
20 g powdered sugar
5 g cornstarch
15 basil leaves
100 g biscuit sticks

Chocolate cream:

10 basil leaves
150 ml milk
2 yolks
25 g powdered sugar
75 g chocolate
100 ml cream

Cooking method

Basil Cream:

Mix milk with chopped basil and bring to a boil.
Mix the egg with powdered sugar and starch, beat lightly.
Mix egg mixture with milk mixture.
On the stove, brew the cream until smooth.
Then cool the cream, mix with whipped cream and put in a bowl.
Break the biscuit sticks into pieces.
Put the pieces of sticks on the basil cream.

Chocolate cream:

Wash the basil leaves and cut into small pieces.
Mix milk with cream and chopped basil and bring to a boil.
Mix the yolks with powdered sugar and add to the milk.
Heat the mixture to 85°C, but do not bring to a boil. Remove from fire.
Add chopped chocolate and stir until melted.
Cool the cream, mix with whipped cream and put in a bowl on a layer of biscuit sticks.
Put the dessert in the refrigerator for 1 hour until it hardens.

Clafoutis with cherries

Clafoutis hails from Limoges, from where it spread throughout France in the 19th century. Clafoutis is a French baked dessert, sometimes pronounced as "clafoutis". The basis of clafoutis is pancake dough made from flour, milk and eggs.

When ready, clafoutis looks like a pie, but since it is baked from dough similar to pancake, clafoutis tastes more like a pancake with filling. The classic version is clafoutis with cherries.

Ingredients

80 g pistachios
80 g powdered sugar
50 g starch
3 eggs
200 ml milk
200 ml cream (33%)
400 g cherries

Cooking method

Grind pistachios and mix with powdered sugar and starch.
Then add eggs and mix again.
Mix milk with cream.
Pour the egg mixture into the milk mixture and knead the dough.
Pour the dough into a baking dish.
Put a cherry on top.
Take a larger container where you can put the clafoutis mold. Pour hot water into a container.
Place the clafoutis molds in a container of water and bake in a water bath in the oven at 180°C for 30 minutes.

tropical dessert

Ingredients

6 art. l. mango or apricot jam
2 yolks
2 tbsp. l. powdered sugar
50 ml milk
6 g gelatin
200 g whipped cream
4 cups canned pineapple
100 g mango puree

Cooking method

Beat the yolks with powdered sugar until a stable foam forms.
Pour gelatin with a small amount of water and leave to swell. Then melt.
Mix mango puree with milk and bring to a boil, remove from heat.
Then add the beaten yolks, mix everything thoroughly and refrigerate.
Add gelatin, stir and refrigerate.
Stir in the resulting mixture with whipped cream.
Put jam on the bottom of the glass.
Put cream on a layer of jam, put chopped pineapples and a little mango puree on top.
Place the dessert in the refrigerator until set.

Caramel tiramisu

Ingredients

120 g sugar
80 ml cream
50 g butter
a pinch of salt

Cream

3 eggs
60 g powdered sugar
250 g Philadelphia cream cheese
6 biscuit sticks
cocoa for sprinkling

Cooking method

Melt sugar to caramel. Heat a thick-walled, non-stick pan on the stovetop. Sprinkle a small amount of sugar on the bottom. As soon as the sugar melts, add the next portion of sugar to it and mix. Repeat sprinkling until the sugar runs out. It is important not to let it boil, all the while lowering the temperature by adding new sugar.
Bring the cream to a boil and stir in the caramel.
Remove the caramel mass from the heat and add the butter and a pinch of salt.
Mix everything very thoroughly, cooling.

Cream

Separate the whites from the yolks.
Beat the yolks with half of the powdered sugar until a stable foam appears.
Then mix the yolks with cream cheese and beat for 1 minute until a stable mass.
Separately, beat the whites with the second half of the powdered sugar until peaks form. Gently mix the yolks with the whites.
Layer caramel cream, broken biscuit sticks and egg cream in a glass. Sprinkle cocoa on top.

Comment on the article "5 easy desserts from Alexander Seleznev. And you don't need to bake at all!"

2. Napoleon

youtube.com

Households will guess for a long time what such thin tasty cakes are made of.

Ingredients:

1 egg;
100 g of sugar;
1 tablespoon cornstarch;
5 g vanilla sugar;
½ lemon;
250 ml of milk;
70 g butter;
2 thin pita bread;
100 g walnuts.

Cooking

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on a slow fire until thickened. Add butter to hot cream.

Cut the pita bread into layers about 15 × 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts, and so on. After adding the last cream layer, generously sprinkle the cake with nuts, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill

youtube.com

Incredibly crunchy and super easy to make. Instead of cookies - dry balls for breakfast.

Ingredients:

250 g of condensed milk;
180 g butter (80-85% fat);
250 g of chocolate balls;
100 g roasted peanuts.

Cooking

Beat the softened butter with a mixer. Continuing to beat, pour into the oil. Add peanuts and chocolate balls (breakfast powder) to the cream. Mix thoroughly.

Line the inner walls of the confectionery ring with parchment and put the chocolate-butter mixture inside. Pack and refrigerate until completely solidified. Remove the cake from the ring and decorate as you wish.

4. No Bake Chocolate Banana Cake

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Thanks to the gentle custard and bananas, the cookies are completely soaked and become like a biscuit.

Ingredients:

200 g of sugar;
10 g vanilla sugar;
4 eggs;
50 g flour;
600 ml of milk;
50 g butter;
500 g of chocolate cookies;
3-4 large bananas;
½ bar of dark chocolate;
1 tablespoon of sunflower oil.

Cooking

Separate the yolks from the whites and rub them with regular and vanilla sugar. If the mass is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, pour in the flour. Heat but do not boil the milk. Whisking constantly, pour it into the egg mixture.

Pour the egg-milk mass into a saucepan and cook over low heat until it thickens. The cream must be constantly stirred. Remove from heat, add butter, stir.

Take a mold with sides and fill its bottom with cooled cream. Put a layer of cookies on it. If the shape is round and the cookies are square, break them apart. After impregnation it will be imperceptible.

Cover the cookies with a layer of cream, and then with a layer of bananas cut into thin slices. Repeat until you reach the edge of the shape. The last layer should be creamy.

Prepare the glaze: break the chocolate bar into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or over a water bath.

Pour the icing over the cake and put it in the refrigerator for three to four hours, and preferably overnight.

5. Smetannik

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7. Nut Cake No Bake

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Unusual cakes give nutty notes, and the tender one literally melts in your mouth.

Ingredients:

2 eggs;
150 g of sugar;
10 g vanilla sugar;
2 tablespoons of cornstarch;
500 ml of milk;
90 g butter;
160 g breadcrumbs;
160 g walnuts;
3 tablespoons of condensed milk.

Cooking

Prepare custard: mix eggs with regular and vanilla sugar, add starch (you can use potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In a still hot cream, add 50 g of butter.

Grind in a blender or food processor. Mix them with breadcrumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

Place a layer of walnut mass about a centimeter thick on the bottom of the mold. Tamp, grease with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for several hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.

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A simplified version of the beloved honey tube cake with cherries.

Ingredients:

2 eggs;
270 g of sugar;
10 g vanilla sugar;
1 liter of milk;
200 g flour;
1½ tablespoons of starch;
250 ml cream with a fat content of 30-35%;
1 kg of ready-made puffs or strudel with cherries;
50 g dark chocolate.

Cooking

Whisk vanilla and regular sugar with eggs. In a separate bowl, mix flour with starch, add to the egg-sugar mixture. Do this in batches so that it mixes better.

Heat up the milk. A few moments before boiling in a thin stream, slowly pour the egg-flour mixture into it. Stir constantly. Reduce heat to low and simmer until cream thickens.

Cool the custard completely. Pour chilled heavy cream into it. Pour in gradually, stirring each serving.

Lay out several puffs on a dish and generously grease them with cream. Each next layer should be slightly smaller than the previous one in diameter, then you get a house. It is important that the pastries used are made from or shortbread dough, otherwise it will not soak.

Top the cake with grated chocolate or decorate as you like. Send to the refrigerator overnight.

9. Broken glass

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A beautiful creamy cake for marmalade lovers.

Ingredients:

100 g of multi-colored jelly in the form of a powder;
20 g of gelatin;
100 ml of water;
3 kiwis;
400 g sour cream with a fat content of 10–15%;
100 g of sugar;
vanilla sachet.

Cooking

Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until completely solidified. If you don't have colored jelly ready, color regular gelatin with fruit juices or food coloring.

When the jelly hardens, it will need to be randomly cut. The pieces should be quite large and uneven, like broken glass. Peel and cut into large cubes kiwi.

Beat chilled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but do not boil). In a thin stream, continuing to beat, add it to the sour cream.

Combine the sour cream mass with jelly and kiwi, mix thoroughly and put in a silicone mold. Smooth out so that the pieces of jelly do not peek out. Put in the refrigerator until completely solidified.

10. Cake without baking with boiled condensed milk

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A great combination of butter cream with nuts and dates.

Ingredients:

100 g walnuts;
150 g dates;
1 tablespoon of butter;
80 g dark chocolate;
50 g corn flakes;
15 g of gelatin;
80 ml of water;
200 g of sour cream with a fat content of 20%;
200 g;
400 ml ryazhenka.

Cooking

In a food processor or blender, chop the dates (can be replaced with prunes) and nuts with butter.

Place the springform or pastry ring on a flat plate. Line the inside of the mold with a strip of parchment. Put the walnut-date mixture inside, smooth and tamp. Place in refrigerator for 10-20 minutes.

Mix melted chocolate with corn flakes. Stir until all the flakes are dipped into the chocolate. Lay them out on the parchment paper and spread them out so that they barely touch. Remove to freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat sour cream with condensed milk, then add fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream on the base of the cake and put it in the refrigerator for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until completely set. This will take about four hours.

OVER 20 NO-BAK CAKE RECIPES

CAKE WITHOUT BAKING "GINGERY PINSCHER".

PRODUCTS:
600 g of gingerbread (dark and light equally);
3 bananas;
100 g of dark chocolate;
5 st. spoons of milk;
350-400 g sour cream;
1 glass of powdered sugar.

COOKING:
Cut fresh soft gingerbread into 4 pieces.
Whisk sour cream with powdered sugar.
Peel bananas and cut into slices.
Cover a spherical salad bowl with cling film.
Put the prepared products in layers in a salad bowl in the following sequence: a layer of gingerbread, whipped sour cream, banana circles, whipped sour cream.
Repeat the sequence as many times as needed.
Close the cake with cling film, press lightly on it so that the gingerbread pieces become closer to each other, and place in the refrigerator overnight.
After that, turn the cake on a dish, remove the film and pour the cake with icing.
The icing is made from chocolate and milk. Grate chocolate, add milk, melt in the microwave.
Mix everything well until smooth and cool a little.
You need to water the cake with warm icing.
Once the frosting has set, our no-bake Gingerbread Pinscher Cake is ready for teatime.

Fruit marshmallow cake

Composition
for the base of the cake
crumbly cookies (such as "Jubilee") - 300-350 g,
butter - 200 g
for the top layer of the dessert cake
marshmallows (preferably multi-colored) about 200-250 g;
cottage cheese - 400 g,
fat cream - 0.5 liters,
2 packs of gelatin 15 g each,
0.5 st. powdered sugar
vanilla sugar - 1 sachet,
apricots or peaches (canned or fresh) - 0.5 kg.

Preparation For the base of the cake:
Leave the butter at room temperature so that it becomes soft.
Break the cookies into pieces with your hands and put them in a tight bag. Tie the bag with cookie pieces so that there is no air in it and roll it out with a rolling pin so that the cookie pieces turn into small crumbs.
Mix butter and cookies until smooth.
Cover the form (it is better to take a detachable one) with foil or baking paper and evenly distribute the butter and cookies in it, put it in the refrigerator.
For the top layer of the dessert cake:
Soak gelatin for 40 minutes in 3/4 cup water.
Peaches or apricots, washed, pitted and cut into wedges.
Zephyr, if it consists of 2 glued halves, separate.
Rub the cottage cheese through a sieve or beat with a blender, add cream, vanilla sugar, powdered sugar and beat into a fluffy mass.
Heat gelatin to a boil, strain and add water to make 1.5 cups. (Take water at room temperature, boiled).
Gently pouring in the gelatin mass, continue to beat. Leave the resulting mousse for 10-15 minutes and then whisk again.
Remove the mold with butter and cookies from the refrigerator, put marshmallows on it.

Fill the space between marshmallows with peach slices.
Pour gelatin-curd mousse into the mold.
Leave in the refrigerator until completely gelled.
And decorate at your own discretion ... (for example, with mastic).

waffle cake

1 pack of waffles (square)
2 packs of cookies (square crackers work well)
1 can of condensed milk (boiled)
100 gr. butter, you can add nuts.

Make a cream out of condensed milk, butter and nuts and spread over layers of waffles and biscuits. Let stand overnight in the refrigerator.

Biscuit and condensed milk cake

500 gr. cookies,
1 cup walnuts,
1 can of condensed milk.

Crush cookies with your hands into small pieces, add chopped nuts and condensed milk. Mix everything to form a cake of any shape from this mass and refrigerate until it hardens (you can keep it in the refrigerator for a long time, this will not interfere with it). When it hardens, you can pour chocolate icing or melted chocolate. Then put it back in the fridge and keep it there until it's time to eat the cake.

Biscuit and cottage cheese cake

1/2 kg of cookies,
1/2 kg cottage cheese,
150 gr. oils,
1 cup of sugar

Grind cottage cheese with butter and sugar, divide the mass into 2 parts. In one part add 2 tbsp. l. cocoa, in another - raisins. Spread a layer of cookies on foil or polyethylene (each cookie is pre-moistened in milk), put cottage cheese with raisins on this layer, then again cookies, on top - cottage cheese with cocoa and another layer of cookies. Make glaze from 1 tbsp. spoons of sugar, 1 spoon of water, 1 spoon of oil and cover the top of the cake. Place the cake in the refrigerator for 2 hours.

Cake "Shalash"

150 gr. softened butter,
1/2 cup sugar
200 gr. mix cottage cheese.
2 packs of cookies

Dip the cookies in warm milk and spread on clean paper, grease with oil, put a layer of cookies, the whole mass on it, then again the cookies so that you get a hut. Refrigerate for 2 hours.

Anniversary cake

1 kg. cookies
1 can of condensed milk,
200-250 gr. butter,
1/2 l. milk.

Cream: Whip butter with condensed milk. Divide the cookies into several parts (depending on how many layers the cake will have, but 3-4 is better). Dip 1 piece into milk, slightly moisten (do not soak) and lay on a large flat dish so that a rectangular layer is obtained. Lubricate with cream. Then again cookies and cream. The size and height of the cake is optional. You can decorate with fruits, berries, nuts, coconut flakes or sprinkle with crushed cookies. It is advisable to give time to soak.

Log Cake

800 gr. cookies (dry will not work),
250 gr. butter,
1 can of condensed milk
4-5 art. l. cocoa powder
1 cup walnuts (instead of nuts, you can use pitted raisins)

Crush cookies into small pieces, put in a bowl, mixing with nuts. Separately, in a saucepan, melt the butter, add the condensed cocoa, stirring constantly, bring to a boil. Pour hot cocoa over cookies with nuts, mix everything well, and put hot in a plastic bag. Give it the shape of a “log”, tie it with a thread and place it in the freezer. An hour later, the cake is ready.

Cake "Anthill"

A can of boiled condensed milk is rubbed with a pack of butter. Whole kosher corn sticks are mixed (smeared) with this cream. The resulting mass is wrapped in foil, shaped into a loaf, log or long triangular prism and placed in the refrigerator. Once the butter has set, unroll and cut crosswise with a sharp knife. It turns out very nice and tasty.

Cake "House"

400 gr. cottage cheese, 1 glass of sugar, 150 gr. butter mix thoroughly.
Place 15 pieces of square cookies 3x5 on a wide cellophane on a board. If the curd mass is thick, then the cookies should be dipped in milk for 1-2 seconds. Put 1/2 of the curd mass on top of the cookies, another 15 pieces 3x5, on top of the second half of the curd mass. Roll up the “House”, coat with fudge on top and from the end. Wrap in cellophane and refrigerate for 2-3 hours.
Fudge: 1-2 table. spoons of cocoa, 2-4 table. spoons of sugar, 1-2 table. spoons of milk. Melt everything over low heat. Allow to cool and add 50 gr. butter, stir.

Cake "Carpathians"

400 gr. fresh curd,
200 gr. butter,
some milk, cocoa, sugar,
cookies (necessarily square, for a given number of products you will need 54 pieces.),
optionally fresh berries or berries from jam (but you can do without them).

Glaze: 3 tbsp. spoons of milk
4 tbsp. spoons of cocoa
3 art. spoons of sugar.

Mix butter and cottage cheese until a homogeneous mass is formed, add sugar to taste. The mass should be sweet enough, but not too much. The resulting mass is divided into three parts. Add cocoa to one part until the desired color is obtained. Brew strong tea and dip the cookies in turn. The cookies should become soft, but you need to make sure that they do not get completely wet. Place the cookies softened in this way on a pre-prepared clean plastic wrap (a simple bag will do). The result should be a 3x6 layout. Grease the stacked cookies with white mass. Place another layer of softened cookies on top. Now grease with brown mass. Lay the last layer of cookies on top and brush with the remaining mass. Berries can be laid along the last layer.
Now the hardest part. Attention!!! This must be done carefully. Since the cookie is 3x6, you need to make a triangle out of the layers. To do this, lift the edges of the bag and connect with each other. Put the resulting cake in the cold, in winter it is better on the balcony, in the summer in the refrigerator. After it has stood for about 30 minutes (further on an amateur), you can pour chocolate icing on top of it.

Glaze. Mix glaze ingredients and bring to a boil. It is better to cool the icing a little, but so that it remains liquid. Now the cake should stand for 4 hours in the cold. After that, it can be served on the table.

Nut cake without baking

1/2 kg of cookies,
1 cup shelled walnuts,
1 can of condensed milk.

Add nuts, condensed milk to finely crushed cookies, mix well. Put the mass in a tray, close and cool for at least 30 - 40 minutes. Then sprinkle with sugar and cocoa. The cake is ready.

Layer cake with cookies

175 gr. margarine,
2 eggs,
150 gr. powdered sugar
a pinch of salt,
40 gr. cocoa,
1 teaspoon a spoonful of instant coffee
40 gr. ground almonds,
about 25 cookies
200 gr. chocolate glaze.

Melt and then let the margarine cool. Beat eggs with powdered sugar, salt and cocoa. Dilute coffee in 1 table. spoon of hot water, add to the resulting mass along with almonds and margarine. Lay out a rectangular shape with paper. Put the cookies in a bag and crush with a rolling pin. Fill the form, alternating cream and cookie crumbs. Finish with a layer of crumbs. Leave some cream. Put the cake in the refrigerator. Put on a platter before serving. Spread the remaining cream on top. Melt the glaze in a water bath, spread on top. Decorate the cake with raspberries and lemon balm if desired.

chocolate sausage

300 gr cookies
200 gr butter (not salted)
1 egg
3 tablespoons cocoa
1.8 cups sugar sand
2 tablespoons of water
raisins, nuts

Keep the oil at room temperature for 12 hours.
Break the cookies. Mix cocoa with sand, pour in water,
put 1/3 of the oil. Put on fire, bring to a boil
and boil on low heat for 5 minutes. Cool down, beat in the egg
put the remaining butter, mix well, pour the cookies
and raisins with nuts, mix. From tracing paper make a shape in the form
sausages (you can wind it on a rolling pin and tie one end).
Pour the mixture into a mold and refrigerate.

Cakes "Potato"

1kg biscuits or straws,
5-7 teaspoons cocoa
1-5 cups of sugar
1 pack of margarine (preferably creamy),
4 eggs.

Pass cookies or straws through a meat grinder, add cocoa,
sugar, melted margarine and eggs. Mix everything well
make balls and refrigerate. You can add ground nuts.

Apple Cake "Hurry"

0.5 kg of apples,
1 pack of cookies (250 g),
50 g raisins,
100 g walnuts,
30 g sugar
300 g cream
zest of 1-2 lemons or cinnamon

Peel the apples from the skin and grate them on a coarse grater. Mix grated apples with crushed biscuits, raisins and other products. Pour into a cake tin and top with whipped cream.

Apple cake with semolina

750 g apples
1 glass of milk
100 g honey
25 g semolina,
30 g nuts, lemon zest,
100 g sugar.

Cook thick porridge from milk, honey, cereals. Pour finely chopped nuts, sugar, lemon zest. Mix everything, put in a cake mold, level the surface and cool in the refrigerator (15-20 minutes). Peel the apples, cut into slices, sprinkle with sugar, put them on top of the cake, and whipped cream on them.

Super no-bake cake

200 g of biscuit cookies or just a biscuit.
40 g butter
450 g cottage cheese
40 g powdered sugar
zest and juice of 2 lemons
100 g grapes

Crumble biscuit cookies, melt butter over low heat, mix cookies and butter. Spread in a thin layer on the bottom of a cake tin. Combine cottage cheese, powdered sugar, zest and lemon juice in a deep bowl. Pour the mixture into the mold and refrigerate for 30 minutes. Carefully remove the cake from the mold, garnish with fresh grapes or mint leaves.

Cake without baking

500 g cookies,
1 cup chopped walnuts,
1 can of condensed milk
1 st. spoon of cocoa and 1 tbsp. a spoonful of granulated sugar.

Finely crush the cookies, add chopped nuts and condensed milk. Mix well, put on a tray, cover and chill in the refrigerator for 40 minutes. Then sprinkle the cake with sugar and cocoa and serve.

Chocolate cake with truffles

Cookies - 250 g
oil - 100 g
cinnamon - 1 teaspoon
interlayer:
almond chips - 50 g

Filling:
dark chocolate - 600 g
butter - 200 g
cream - 500 ml
any liqueur - 4 tablespoons
almonds - 100 g ground

Heat cream and butter in a saucepan until boiling. Remove from heat, cool slightly and add chocolate chips. Mix well. Add flaked almonds, cool a little more and add liqueur.
Crush the cookies and mix them with melted butter and cinnamon. Put the cookies in a form with removable edges, covered with baking paper. Sprinkle with almonds. Pour the chocolate mixture over the top.
Put in the refrigerator for 6-12 hours.
Then remove the cake from the mold and serve

Cold cheese cake with mango

Mango puree - 250 g (you can canned mango through a sieve)
cream - 200 ml
eggs - 3
cottage cheese - 200 g
sugar - 50 ml
vanilla sugar - 100 ml
decoration:
chocolate - 1 bar
mango puree - 150 g

Whip the cream, separate the yolks from the whites. Beat egg whites into stiff foam.
Mix the yolks one by one with cottage cheese, add regular and vanilla sugar, mango puree.
Lastly, gently mix the beaten proteins and carefully add them to the mixture.
Pour the mixture into a round shape, cover it with cling film and put in a strong cold place (in the freezer) for at least 4 hours. The cake can be stored later in the refrigerator.
The cake must be taken out of the refrigerator 30 minutes before serving, removed from the mold. Stir the mango puree, pour it over the cake and garnish with chocolate pieces.

Cake "Karukaka"

Crumbly cookies - 400 g
butter - 200 g
sugar - 3/4 cup
cocoa - 4 tablespoons
cold coffee drink - 1/2 cup
raisin
nuts
candied fruit

Whisk butter and sugar into foam. Separately grind the cookies into a powder.
Add coffee to the foam, stir. Add cocoa, raisins, chopped nuts and/or candied fruit. Mix with biscuits, reserving some biscuits for decoration.
Put everything in a form, sprinkle with the remaining cookies and refrigerate to harden.
Balls can be rolled up and rolled in the remaining cookie crumbs

Apricot no-bake cake

200g butter,
300g sugar
200g sweet crackers,
1 egg
1/2 teaspoon of vanillin and 800g of apricots.

Beat the butter with half the sugar, add the ground crackers, egg and vanilla. Put the mass into a detachable form moistened with water and refrigerate.
Prepare a puree from fresh apricots and sugar, cover the cake with a thick layer of it and put it in the refrigerator again for 3 hours.
After hardening, open the side and put the cake on a dish. Top the cake with whipped cream

Did you make a cake without flour? Instead, we use ordinary crackers and prepare an amazingly tasty, almost airy and very delicate cake. Yummy! Go ahead and cook a cake from crackers and surprise your relatives.

10 st. l - in the dough, 4 - in the cream

Ground nuts 250 grams

walnut or hazelnut, almond

Crackers 4 Art. spoons

Milk 600 ml

Vanilla pudding 2 pieces

Whipped cream 200 grams

Separate the yolks from the whites. And beat the whites with 5 tablespoons of sugar until very good foam - to the peaks.

Beat the yolks with the remaining 5 tablespoons of sugar until fluffy. Then add ground nuts and crackers to them. Mix carefully and well.

Very carefully add a little protein to the yolk mass. Mix carefully and lightly.

We cover the form with baking paper and pour the dough into it. We send it to the oven preheated to 190 degrees for 1 hour (or more, look at your oven).

The finished cake must be cooled. Ideally, leave for a day, but if the cake is needed urgently, then we send the cake to a cold place.

Cream for this cake is suitable for anyone. You can cook your favorite. My version of the cream - mix sugar with pudding powder and add milk. Cook the pudding over low heat, stirring constantly.

Cool the finished pudding and mix it with whipped cream.

Cut the crust into two parts. We spread the first cake on a dish and grease it well with cream. Lay the second cake on top and decorate the cake to your liking.

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